The Business of Restaurant

Whenever I have spare money, I try to explore the many restaurants in our area. Manila doesn't have much restaurants unlike Quezon City and Makati. But there is one restaurant here that is worth eating at even once in your lifetime. And I work there part-time as tour-guide. Curious? It's called La Cocina de Tita Moning. I don't have to explain much about it, though. Just search google and you'll find out why this place is worthy of a visit.

The business of a restaurant is tough, what with the many aspects that you need to deal with. There is the constant look out for outstanding professional chefs, the hiring of service staff, the procurement of wasserstrom restaurant supplies (if your restaurant is US-based) and restaurant equipment, and a lot more. You also have to save up enough income for the payment of rent, utilities, salaries of personnel and other miscellaneous expenses. Plus the regular sourcing of restaurant supply and the overall management of all these stuff. I wonder how our boss in the restaurant I mentioned above has managed to deal with these things for 10 years already.


Oh well, I guess it's all just a matter of time management and the possession of terrific organizational skills. :)

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FOOD Magazine September 2009 Issue Features La Cocina de Tita Moning

The September 2009 issue of FOOD magazine is quite interesting. Why? Because it features three foreign yet familiar cuisines that have influenced Filipino cooking through the years: Italian, French and Spanish. Add to that the fact that the restaurant where I work part-time, La Cocina de Tita Moning, graces the magazine for a take on Spanish cooking through an article written by Lori Baltazar of DessertComesFirst.com herself.


Get to know our restaurant's specialties such as the Gambas al Ajillo, Fabada Asturiana and Cocido. You can even replicate them at home as our boss shared the recipes with FOOD. These can be found at the Cook's Nook section of the mag.

Speaking of the Cook's Nook section, one ineteresting recipe there piqued my curiosity. It's called eggplant parmigiana, an Italian specialty. I have tried this exact dish before in one of the events I attended and I remember enjoying it so much. Serendipity or not, I have a feeling I can make my own eggplant parmigiana one of these days.

Please grab a copy of FOOD Magazine September 2009 issue if you have time.


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